MINNESOTA BOLLS

Rub one-half table-spoon of lard into one quart of flour, make a well in the middle, put in one-half cup of baker's yeast — or one cup of home-made — two tea-spoons sugar, one- half pint cold boiled milk; do not stir, but let stand over night; in the morning knead well, after dinner knead again, cut out, put in pans, and let rise until tea time. Bake in a quick oven.

PARKER HOUSE ROLLS. No. 1. — Mrs. K.

Take two quarts flour and rub in a table-spoon of lard; one pint cold boiled milk, half cup sugar, half cup yeast. Make a hole in centre of the flour and put the liquid in; let it stand over night. In the morning knead it and let it rise till noon, then knead again. Make into long, narrow rolls and let them stand till tea time, then bake.

Breakfast and Tea Cakes.

PARKER HOUSE ROLLS — No. 2.

At night take two quarts of flour, rub in two table-spoons- ful of lard; make a hole in the middle and put in one pint of cold boiled milk, one-half cup of yeast, three table-spoonsful of sugar, and a little salt. Let this stand until morning with- out mixing; then beat it hard and let it stand until noon. Then roll out and cut round, spread on a little butter and fold over, put in the pan and let stand until ready to bake.

WEDDING SANDWICH ROLLS. — Mrs. John S, Sherley,

Late in the evening make a rather stiff potato sponge, and in the morning mix in as much flour as will make a soft dough, knead well and place to rise when sufficiently light knead down again, repeating the operation two or three times, remembering not to let the dough become sour by rising too light; mould into common-sized loaves, place in your dripping pan to rise, and bake very carefully, so as to secure the very lightest brown crust possible. On taking out of the oven roll in a cloth tightly wrung out of water, with a large bread blanket folded and wrapped around all. Let cool three or four hours, cut lengthwise of the loaf (not using the outside piece), first spreading lightly with good sweet butter, then cutting in slices not more than a quarter of an inch, or just as thin as possible, using for this purpose a very thin, sharp knife; lay on cold boiled ham cut in very thin shavings (no matter if in small pieces), roll up very slowly and care- fully, and place where it will not unroll. Treat each sand- wich in the same manner, always spreading the bread with butter before cutting. If by chance the bread is baked with too hard a crust, cut off a thin shaving of the brownest part very smoothly before making into sandwiches. These sand- wiches are truly delicious if properly made, but they require great care, experience, and good judgment. Served on an oblong platter, piled in pyramid style, row upon row, they resemble nicely roiled dinner napkins. They must be made and served the same day.

Breakfast and Tea Cakes.

RUSK.— No. 1.

Two tea-cups raised dough, one tea-cup sugar, half cup but- ter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light mould into high biscuit, and let rise again ; sift sugar and cinnamon over the top, and place in oven.

RUSK. — No. 2.

One pint milk, three eggs, one cup butter, one cup sugar, and one coffee-cup potato yeast; thicken with flour and sponge over night ; in the morning stir clown, let rise, and stir down again: when it rises make into a loaf, and let rise again: then roll out like soda biscuit, cut and put in pans, and, when light, bake carefully- Or, when baking take four cups dough, one- half cup butter, one cup sugar, three eggs; mix thoroughly, adding enough flour to mould easily; let rise, make into rather high and narrow biscuit, let rise again, rub the • tops with a little sugar and water, then sprinkle over them dry sugar. Bake twenty minutes.